Lemon Meringue Pie- An 'Amelia Bedelia' Event

Who can ever forget the story of Amelia Bedelia?! I am sure you are well familiar with the silly, somewhat clumsy maid who always misinterprets her orders. In doing so, the reader embarks on a humorous escapade of mischief and hilarity as Ms. Bedelia finds herself wedged in the middle of some very interesting ‘sticky situations.’

I used to love those books, always excited to read the next misadventure of the comical yet charming maid.

Like many other young readers, I learned to read from the Amelia Bedelia series.

For me though, the best part of every story was the resolution. Do you remember how Amelia ultimately mends the problems that transpired in every story?

She would bake a delicious pie or cake. One of the pies that stood out in my mind, even at that early age, was her lemon meringue pie.

I found two separate recipes from two of my favorite cooks- Alton Brown & Paula Deen-Quite the dynamic duo. I’m sure you are wondering how I even thought of combining the two. But they make a fabulous dessert together.
I followed Paula Deen’s recipe as a guide for the meringue and Alton Brown’s recipe for the lemon filling, but I used my own recipe for the crust.

I received rave reviews for my efforts. However, it did not come out as brilliantly as it did by my efforts alone. That’s right, I got a little help- from my brother…okay- well maybe not just a little- he made the meringue- and a very divine meringue I may add.

I do hope you try this light and airy dessert, for I know you will just adore it. Really, what could possibly go wrong using an Alton Brown & Paula Deen dessert? ;)

Lemon Meringue Pie
(Adapted from Alton Brown & semi-adapted from Paula Deen via FoodNetwork.com)

Serves 6-8
Prep Time: 10 minutes
Cook Time: 15 minutes

For Sugar Cookie Crust you will need:

1 package Sugar Cookie mix (I used Betty Crocker)
½ cup of butter
Approximately 2-3 tablespoons of milk

For Lemon Filling you will need:

4 egg yolks (reserve the whites for meringue)
1/3 cup of cornstarch
1½ cups water
1 1/3 cups sugar
¼ teaspoon salt
3 tablespoons butter
½ cup lemon juice
1 tablespoon lemon zest, finely grated

For meringue you will need:

4 egg whites
¼ teaspoon cream of tartar
½ teaspoon vanilla
¼ cup sugar

Directions:

Adjust the oven rack to the top position leaving room for the pie and its meringue. Preheat oven to 350 degrees.

In the bowl of your mix master, combine sugar cookie mix and butter. Beat on low speed, adding a tablespoon at a time of milk. DO NOT OVER MIX COOKIE BATTER. The mixture should be crumbly.

Place the sugar cookie crust in a buttered pie pan and bake for approximately 6 minutes.

Meanwhile, whisk egg yolks in a medium size mixing bowl and set aside.

In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine.

Turn heat on medium and stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.

Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell.

In the bowl of your mix master, beat egg whites with cream of tartar and vanilla until soft peaks form. Then, gradually beat in the sugar until stiff.

Spread over lemon filling while the lemon filling is still hot.

Bake for about 12-15 minutes or until the meringue turns to a golden brown.

xx,
Tammy